These Lemon Raspberry Cheesecake Keto Fat Bombs from foodnetwork.ca are delicious and nutritious. Best of all, they are super easy to make. With ingredients that are a picture of health these fat bombs are a must try.
Ingredients
1½ cups recently boiled water
1 cup raw unsalted cashews
1 cup unsweetened shredded coconut
¼ cup unsalted butter or coconut oil
1 to 2 Tbsp keto sweetener or liquid sweetener, to taste
½ tsp lemon zest
1 Tbsp lemon juice
1 cup fresh or frozen raspberries
Instructions
1. Line a 12-count muffin tin with papers.
2. In a high-speed blender, add all ingredients except raspberries and blend until smooth and creamy. Add half the batter to the bottom of the papers. Add raspberries to the remaining half of the batter and puree again until smooth.
3. Top plain cheesecake batter with raspberry batter, and tap the pan a few times to release any air bubbles.
4. Freeze for at least 4 hours, or until set. Unwrap papers and serve frozen.
5. Store in an airtight container in the freezer for up to 2 months.
Did you try the Lemon Raspberry Cheesecake Keto Fat Bombs? How were they?
